Submissions are open!
It's absolutely free!
If your creations are accepted, you'll need to provide description of dish or pastry creation you submitted. In each category will be 1st and 2nd place with Gold and Silver Certificate. Also, before the Final, we will introduce prizes provided by sponsors of Award!
Categories:
- Best Dish Design
- Best Pastry Design
Judges:
Deborah Wehrens
Chef, Founder and CEO of Culius Method©
Craig Burns
Founder and CEO of FusiFood and Forgotten Feasts Projects, Food History researcher, blog in Instagram and Facebook - more than 100000 followers, and over then 5M viewers
Marco Silva
Chef, Author
Julija Toth
Chefs. Dishes. Restaurants Magazine
Founder
You can submit up to 5 photos
of 2 dishes or pastry creations!
Submissions are open until September 1st, 2026
Submit your Culinary Design:
Submissions:
Christoph Siebentritt
Category: Dish Design
Culinary Experience :
Christoph Siebentritt is an internationally recognized Executive Head Chef and culinary consultant
with more than two decades of experience in luxury hospitality, superyachts, and Michelin-level
fine dining. Having worked aboard prestigious superyachts such as M/Y Maryah, M/Y Whisper, and
M/Y Synthesis, as well as serving as Executive Chef for Crystal Cruises, he is known for combining
refined international cuisine with operational excellence and uncompromising quality standards.
Throughout his career, Christoph gained valuable experience within 1-, 2-, and 3-Michelin-starred
restaurant environments across Europe and internationally, shaping his modern culinary philosophy
and attention to detail. In 2025, he was selected as a finalist in the prestigious Superyacht Chef
Competition in Monaco, highlighting his creativity, precision, and ability to perform at the highest
international level. At the heart of his work is his self-developed “7S Culture – The Compass of Excellence,” a
philosophy that unites structure, discipline, leadership, and world-class hospitality into one holistic
standard of excellence. Known for his discreet work with high-profile clients, family offices, and
royal households, Christoph Siebentritt continues to create exceptional culinary experiences
worldwide. Beyond his professional career, Christoph is dedicated to supporting social projects focused on
helping children in need, reflecting his belief that true excellence also means giving back and
creating a positive impact beyond the culinary world.
Beetroot Tartare with Golden Raspberries & Almond Brittle
Bluefin Tuna Tataki, Sesame, Oscietra Caviar Gold, Smoked Tomato Ponzu
Jhon Carlo Bulayog
Category: Pastry
Culinary Experience :
An accomplished Executive Pastry Chef and Magna Cum Laude culinary graduate, bringing a meticulous blend of modern pastry architecture, artistic precision, and refined flavor balance to the digital stage. Grounded in extensive high-end hospitality leadership—including executive roles across international luxury brands (Accor, IHG, Radisson, The Wharf, Global Comfort Group, Shimizu Corp) and elite Riyadh culinary groups (Saudi Sicli, Majed Food, Mira Foods) —my competition philosophy centers on transforming classic pastry foundations into visually arresting, modern plated desserts. Driven by rigorous technical execution, precise geometry, and innovative textures, I craft showpieces and signature creations designed to captivate judges through both technical excellence and clean visual storytelling.
L'Empreinte de Mûre et Framboise Concentric Berry Crémeux, Leaf Tuiles, Vanilla Sablé & Fluid Gel
Cœur de Red Berry Red Velvet Raspberry Mousse, Mirror-Glazed Heart, Wild Berry Sorbet, Almond Crumble & Coral Tuile
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Comments
This tuna dish immediately caught my attention just from the presentation. The combination of the beautifully presented tuna with sesame, avocado, smoked tomato ponzu and Oscietra caviar sounds incredibly well thought out. The colours, textures and different elements come together beautifully on the plate. I haven’t had the chance to taste it myself, but looking at the creation, it’s definitely a dish I would love to try.
At first glance, these two dishes immediately make you want to taste them. The presentation is incredibly elegant without feeling overdone, and every detail seems to have its place. I especially love the combination of colours, shapes, and small accents that make these creations so special. You can instantly see the creativity and passion behind them. Even though I haven’t had the chance to taste the dishes myself, they definitely make you curious about what Christoph has to offer in his cuisine. For me, two truly impressive creations.
In which restaurant is Chef Christoph cooking?
I had the pleasure of meeting Christoph Siebentritt and experiencing his cuisine. His dishes combine exceptional precision, creativity, and outstanding flavor. You simply have to taste his creations to truly appreciate the attention to detail and craftsmanship behind them. Equally impressive are his professionalism and his genuine, approachable personality. What is particularly remarkable is that his dishes look just as flawless on the plate as they do in his photos.
MJK
My wife and I had the pleasure of meeting Chef Christoph and experiencing his exceptional cuisine. His passion, humility, and warm personality made the evening truly special. Every dish was beautifully presented, with outstanding textures, perfect balance, and refined flavours. His thoughtful explanations reflected remarkable skill, creativity, and respect for every ingredient. A truly memorable dining experience. We would highly recommend Chef Christoph to anyone seeking world-class fine dining.
P. Rushes